Crispy Potato Starch Fries

Table of Contents

Ingredients

For the Crispy Potato Starch Fries (Serves 3-4):

- Potatoes: 400 g (approximately 3 medium-sized potatoes)
- Cornstarch: 85 g
- Vegetable oil: for frying

Salt: to taste
Pepper: to taste

Optional Seasonings:

- Paprika: for a smoky flavor

Garlic powder: for added savoriness
Herbs: such as parsley or thyme for freshness

Steps to Make Crispy Potato Starch Fries

Step 1: Prepare the Potatoes

1. Peel and Slice the Potatoes: Start by peeling the potatoes. After peeling, slice them into thin strips, approximately the size of traditional French fries (around 1 cm thick). If you prefer thicker fries, you can adjust the size according to your preference.

Rinse the Potatoes: Place the sliced potatoes in a bowl of cold water and rinse them thoroughly. This step removes excess starch, which helps the fries become extra crispy. Let the potato strips soak in water for at least 15 minutes.
Dry the Potatoes: After soaking, drain the water and pat the potato strips dry using a clean kitchen towel or paper towel. It’s important to remove as much moisture as possible to ensure that the fries get crispy.

Step 2: Coat with Cornstarch

1. Mix Cornstarch and Seasonings: In a large bowl, combine the 85 g of cornstarch with salt and pepper to taste. You can also add any other spices or herbs at this stage if you want to infuse your fries with extra flavor.

Coat the Potatoes: Toss the dry potato strips in the cornstarch mixture, ensuring that each piece is evenly coated. The cornstarch forms a thin layer on the potatoes, which is key to achieving that perfect crunch when frying.

Step 3: Fry the Potatoes

1. Heat the Oil: In a large pan or deep fryer, heat the vegetable oil over medium-high heat. The oil should be heated to around 180°C (356°F). You can test if the oil is ready by placing a small piece of potato into the oil—if it bubbles and floats to the surface, it’s ready for frying.
2. Fry the Potatoes: Carefully place the coated potato strips into the hot oil in batches. Make sure not to overcrowd the pan, as this will lower the temperature of the oil and result in soggy fries. Fry the potatoes for about 3-5 minutes per batch or until they are golden brown and crispy.

Drain the Fries: Once the fries are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.
Season Immediately: While the fries are still hot, sprinkle them with more salt and pepper, or any other seasoning of your choice.

Step 4: Serve

Serve your crispy potato starch fries immediately while they are still hot and crunchy. You can serve them with your favorite dipping sauces like ketchup, mayonnaise, or even a tangy aioli.

Nutrition Facts (Per 100 g)

- Calories: 180 kcal
- Protein: 2 g
- Fat: 9 g

Carbohydrates: 23 g
Fiber: 2 g
Sodium: 300 mg (depending on salt use)